Rugani Carrot, Buckwheat, Butternut and Butterbean Salad
Developed by Simone Nel, Yellow Papaya
Prep Time: 25 minutes
Cooking Time: 25 minutes
2 Cups dehusked buckwheat
1 cup Rugani Carrot and Turmeric Juice
1 tsp butter
300 g butternut, skinned and cut into cubes
1 can butter beans
1 tbsp harissa paste
1 packet rocket
For the dressing
1 tbsp olive oil
50 ml Rugani Carrot and Turmeric juice
1 tsp dijon mustard
Place the carrot and turmeric juice and 3 cups of water and heat until a boil. Add the buckwheat and cover tightly and cook for 10 minutes.
Move from heat (even if there is still some water remaining), add butter, stir gently with a fork, cover with a lid and a tea towel, and allow to rest for 20-30 minutes.
Cook the butternut until soft. Cool to room temperature.
In a salad bowl mix the harissa and butter beans. Add the cooked buckwheat and butternut and mix.
Whisk the dressing ingredients together.
Serve the salad on a bed of rocket and top with dressing.